Custer chronicle. [volume] (Custer City, Black Hills, D.T. [S.D.]) 1880-1890, 1887-01-08
Farm and household.
Something New About Soups.
BY HELEN CAMPBELL.

- - ~
further repetition of first principles un-
necessary and even superfuous. And
vet, as | write comes Il wall from 4
young housekeepcr IN a Dakota farm.
ooh, send me a few rules that | can
trust and that viii tit my present
limitations in the way Of stores" while
4 recent stay in a remote corner of New
England has given convincing proof
that cooking schools and cookery
books, and even household depart
ments, have still occupation before them
for long time to come.
In the New England hill village the
butcher appeared but once a week, and
the interval was devoted to pork and
salt fish. On the Dakota farm he does
not appear at all. Game now and
then, . sheep killed and shared with a
neighbor three miles beyond, and
chickens rs an occasional luxury, are
the only outside the canned
goods of every description on which
the western housekeeper must rely.
Il never knew how we de pended on
meat as the great standby till | came
here writes the same discouraged
housekecper. 1--WE can't afford the
expensive canned soups, and so | can
only once in Il while make one with
any resemblance TO mothers. Hers
always began with a beef Shin i
know, but how if you have neither beef
nor shin?n
This is how. Here are four rules
for four soups, each one ilavorous,
nourishing, satisfactory, yet not an
ounce of meat required in either. They
have been made for years, are instant
" adopted when once tested, and yet
somehow, though they have been in
Guided in cook books and taught in
cooking schools, they are still unknown
TO the average housekeeper. And the
average housekcepcr, whether on New
England or Dakota farm, would rather
fry her pork and potatoes 800 times a
year, and supplement them with pick
les and pie, than follow a new rule
carefully. She is tired, poor soul She
does not believe in rules, but she would
be less tired if she did, and if she re-
freshed herself with some Of the results
of rules. She will probably not follow
these, but one convert even is sufficient
tN pNhtlaratn thn ,cnntinn hhisginna,n r
The ingredients for these soups may
be had in the simplest and most limit
ed OF stOrerooms, aud knowing their
preparation well, means knowing also
how to vary combinations indefinitely.
Bean Soup.-One quart Of any kind
Of dried beans, soaked over night;
three quarts Of cold water. three onions,
one large spoonful of butter or beef
dripping, half u carrot, one tablespoon
full Of salt, quarter of a salt spoonful of
red pepper, a stalk of celery or a salt
spoonful of celery salt. Cut up the
onions and brown them in the butter
or d~rippings; then put ali ingredients
over the fire together and boil very
slowly five or six hours. Rub all
through . coarse seive; ret IN to the
fire, and if there is any sc GRAFTON Of
the beans from the liqui add one
tablespoonful of corn sta III or flour
dissolved in a little waite and boil for 4
minute. A Glove or TIVE u often boiled
with the beans, and a c,p Of cream or
milk enriches the soap. A can OF
tomatoes added make. another change.
and "a little pork can "iwaN> be added
if desired, while the rcmaiI, Of baked
beans make an excellent soap.
Potato Soup.-Six large or ten me-
dunn size potatoes; one quart of milk;
half an onion minced; one stalk Of
celery or u %teaspoonful of celery salt;
one tablespoonful Of flour; one tea
spoonful of salt; IN saltspoonful OF
pepper; one tablespoonful Of butter.
Wash and peel the potatoes, let them
lie in water half an hour or so and
then boil till soft. In the meantime
boil the milk in a double boiler with
the onion and seasoning. Mash the
potatoes after the water has bet n
drained off. and add to the milk. Put
through a seivc and return to a sauce
pan. Melt the tablespoonful Of butter,
and when it bubbles add the flour; stir
a moment and pour into the soup. Boil
three or four miIutes and serve very
hot. Should the soup seem too thick
add a cup of not milk or water. This
may be varied by using n tablespoon
ful of chopped parsley instead of Gel
cry, and two eggs may be beaten light
and added.
Tomato Soup-One quart can. OF
twelve fresh tomatoes; two small
onions, one small carrot. half a small
tnrnip, some sprigs Of parsley, one
Glove, one quart Of boiling water, ali
cut fine and boiled one hour. As the
water boils away add more so that the
quantity may remain the same. Phi
through a seive, return to fire, and sea
son with one even t%easpoonful of pep
per. Cream a tablespoonful Of butter
with two of -four, adding hot sonp I'm.
til it pours easily. Pour into the soup;
boil five minutes and serve with toast.
ed crackers or dice or hard bread.